Investigation on digestibility differences of pea type III resistant starch induced by extrusion, frying and baking

Food Research International 2026

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Authors: Kaixiao Zeng, Jiali Shi, Zhimin Ma, Yifan Xue, Lijuan Wang, Kezhou Cai, Siyuan Liu

DOI: 10.1016/j.foodres.2026.119544

Cited by: 1

References: 55

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Cassava research and cyanide

References 55